- 2 T butter
- 2 T brown sugar
- 2 T balsamic vinegar
- 8 beetroot, peeled and cut into 1 cm-thick slices
- 1 sheet Woolworths frozen all-butter puff pastry, thawed
- Pink peppercorns, to garnish
Preheat the oven to 220°C. Place the butter, brown sugar and balsamic vinegar in an ovenproof nonstick pan over a medium heat and cook until the sugar has dissolved.
Lay the beetroot slices into the base of the pan and cook until tender.
Place the pastry over the pan to cover the beetroot and tuck it in neatly around the edges. Place the pan in the oven and bake for 20 minutes, or until the pastry is crisp and golden.
Remove from the oven and turn the tart out onto a serving dish. Garnish with pink peppercorns.